New York Times - Dining & Wine

Three New York City restaurants where the coffee is as good as the food.

Now that I’m back home, I’m upping my green quotient with crunchy salads, veggie-packed frittatas and more.Jenné Claiborne’s vegan spring vegetable frittata.

Change up the protein and veggies as you wish in Melissa Clark’s five-star pork bulgogi with spring vegetables, but keep the spicy-sweet marinade as it is.Melissa Clark’s pork bulgogi with spring vegetables.

Tuna and beans is a classic pairing, but quickly searing the fish and long-simmering the beans makes it worthy of a dinner party.

How about: seared zucchini and halloumi in red-wine vinaigrette, jalapeño-Cheddar zucchini bread and roasted zucchini and shrimp with za’atar yogurt.Ali Slagle’s seared zucchini and halloumi in red-wine vinaigrette.